Crisp Oven-Browned Potatoes

By Addie

Gourmet | December 2008

In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden top—a delicious cross between scalloped potatoes and homemade chips

Ingredients

• Butter
• Salt and pepper
• Onion powder
• ........
• Sour cream
• Chives

Preparation

Step 1

VERSION 1:

Peel 4-5 potatoes and slice them very thin. Grease the bottom of a jelly roll pan with butter. Sprinkle the butter with salt, pepper and onion powder. Spread the potatoes over this and then add another two layers of potatoes. Heat the oven to 425̊. Bake until the bottom is crusty brown and the top is tender. Serve with side of sour cream sprinkled with chives, if desired.


VERSION 2:

Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.

Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.

Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

Cooks’ note: Potatoes can be baked 2 hours ahead and kept at room temperature. Reheat, loosely covered with foil, in a 250°F oven. Serve with sour cream and chives, of desired.